Parchment-Baked Chicken 4 Ways

Note from Lois:
Scientific research has shown that aluminum has been known to contribute to Alzheimer's, so it's best to avoid it.  These recipes show how parchment paper can be used for baking in the oven as well.  A great idea!

https://www.buzzfeed.com/alixtraeger/parchment-baked-chicken-4-ways?bffbtasty&ref=bffbtasty&utm_term=.bxdnrm2GQ#.tgE4kALwM

Here’s a video that shows you how they are made:

https://www.youtube.com/watch?v=jjDDUC8QvH8

Serves 1

TOMATO PESTO CHICKEN 

INGREDIENTS
12×18 inches parchment paper or aluminum foil
1 chicken breast 
5 ounces asparagus 
1 Roma tomato, sliced
2 tablespoons pesto
1 tablespoon olive oil 
Salt, to taste
Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.
2. Fold the parchment paper in half, then open up.
3. Cut the ends of the asparagus and lay them on one half of the parchment paper. 
4. Drizzle on oil and sprinkle on salt and pepper.
5. Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices.
6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges. 
7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.
8. Enjoy!


BARBEQUE 

INGREDIENTS
Parchment paper or aluminum foil, 12×18 inches
1 chicken breast 
1 small potato, sliced 
1/4 onion, sliced 
3 tablespoons barbecue sauce 
1 tablespoon olive oil 
Salt, to taste
Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.
2. Fold the parchment paper in half, then open up
3. Quarter the potatoes and thinly slice the onion.
3. On one half, lay down the cut potatoes, drizzle on oil and sprinkle on salt & pepper.
4. Lay the chicken on the potatoes, season with salt and pepper and spread on the barbecue sauce. Top with sliced onions.
5. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges. 
6. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.
7. Enjoy!


GARLIC PARMESAN CHICKEN 

INGREDIENTS
Parchment paper or aluminum foil, 12×18 inches
1 chicken breast 
1/2 zucchini, sliced
1 clove garlic, minced
2 tablespoons butter
2 tablespoons Parmesan 
Salt, to taste
Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.
2. Fold the parchment paper in half, then open up.
3. Slice the zucchini into rounds and lay them on one half of the parchment paper.
4. Mix the minced garlic and butter in a small bowl and spoon half of the garlic butter on top of the zucchini. Sprinkle with salt and pepper. 
5. Lay the chicken on the zucchini, season with salt and pepper and spoon on the rest of the garlic butter. Top with parmesan.
6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges. 
7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.
8. Enjoy!


FAJITA CHICKEN

INGREDIENTS
Parchment paper or aluminum foil, 12×18 inches
1 chicken breast 
1/2 red pepper, sliced 
1/2 yellow pepper sliced
1/4 red onion, sliced 
3 tablespoons salsa
1 tablespoon Mexican cheese blend
1 tablespoon olive oil 
Salt, to taste
Pepper, to taste

PREPARATION1. Preheat oven to 400°F/200°C.
2. Fold the parchment paper in half, then open up.
3. Thinly Slice the peppers and onion and lay them on one half of the parchment paper.
4. Drizzle on oil and sprinkle on salt & pepper.
5. Lay the chicken on the peppers, season with salt and pepper, and spoon on salsa. Top with cheese.
6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges. 
7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.
8. Enjoy!

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Banana Almond Cacao Dessert or Snack

by Lois Breneman

Simple ~ Healthy ~ Quick ~ Easy ~ Delicious!

Ingredients:
1 banana, peeled
1 Tbsp. almond butter
1/2 tsp. cacao nibs -  They add extra flavor and crunch!
(I get them here)

Instructions:
Very simple!  Even a child could make these!
Lay a peeled banana on a plate (half or whole banana).  Drizzle almond butter over the banana.
Sprinkle cacao nibs over the top.
Enjoy!

Orange Cacao Nut Balls

A healthy snack or dessert!

A real winner in packed lunches!
Free of sugar, gluten, grain, dairy, and preservatives!
Full of delicious flavor!

Two closeups of the delicious goodness!

Ingredients:
2 cups raw walnuts, soaked, rinsed, and drained

10 pitted dates or prunes
3 Tbsp. raw cacao powder
6 drops wild orange essential oil (therapeutic grade)
1 tsp. pure vanilla
2 Tbsp. cacao nibs 
1/8 tsp. sea salt
stevia to taste (optional)

Soak walnuts overnight to remove phytic acid which can stop nutrients from being absorbed in the digestive system and reduce the digestibility of these foods.  Grains, legumes, nuts, and seeds typically contain the highest levels of phytic acid.  After soaking the nuts, rinse well, and drain.

Grind all the ingredients in a food processor at high speed until it turns into the consistency of a dough.

Squeeze it into balls and store in the refrigerator or freezer.  If planning to use these for packed lunches, wrap individually and place in the freezer until ready to use.

Mango Chicken

Used by permission from Hope at hopeful-things.blogspot.com

I once had some fresh mangos I needed to use up and googled "mango chicken recipe."   I found a recipe with some unusual spices -but decided to give it a try. I've tweaked the recipe a bit and it's now a family favorite.

I serve it over rice and beans with a side of creamy cole slaw.

 

Mango Chicken

5-10 chicken thighs, cut into pieces

olive oil + salt

Mix together

1 tsp. turmeric

1 tsp. white pepper

1 tsp. red pepper 

1/2 onion sliced

2 cups chopped mangos or peaches

(can use fresh or frozen)

a splash of lemon juice

Heat a kettle and coat well with olive oil. Add chicken pieces and sprinkle one side liberally with your spice mixture. I used about 3/4 of the spice mixture this evening on 8 chicken thighs.

Once chicken is browned flip over and salt the other side.

When your chicken seems close to done add your sliced onions, cover and simmer until they are a little soft. Then add mangos or peaches, cover and simmer until they are soft and juicy. Add a splash of lemon juice for a fresh taste. If the mixture seems really juicy just uncover and simmer until juices reduce. 

Serve over rice and beans.

 For rice and beans I cook 1 1/2 cups of rice with 1 can of black beans

and 1 tsp. of salt. Add water according to rice package directions.

Some rice requires more water than others.

Garnish with fresh basil.

Back to School Snack Bars

Recipe by Michelle Gill

There are many variations of this recipe that can be found all over the internet.  This is how I make my bars:

1 cup old-fashioned oats
1/2 cup natural peanut butter
1/2 cup toasted unsweetened coconut flakes
1/3 cup ground flax seed
1 tsp. vanilla

Some people add cherries, cranberries, chocolate, and/or honey.

Mix and flatten in pan for the fridge or freezer.  Slice after chilled.

Tangy Green Apple Salad Jars

Recipe by Tammy Lackey - Used by permission

Serves 6

We went to Applebee’s for lunch and ate a dish topped with a cucumber and green apple salsa with a lime dressing, which inspired this dinner salad. The tangy green apple plays nicely with the lime dressing. Because the dressing and heavy ingredients are on the bottom, salad jars made using this method keep in the fridge for up to a week depending on the ingredients!

You will need:
6 wide-mouthed quart jars OR 6 square quart-sized containers
Kraft Zesty Lime Vinaigrette dressing
2 cans white beans, rinsed and drained (I used Cannellini)
1 red onion
2 green bell peppers
3 granny smith apples
1 large English cucumber
1 head (or 2 hearts) romaine lettuce

Assemble each salad container in this order, dividing the ingredients evenly among the 6 salads:

¼ cup lime vinaigrette dressing
½ cup white beans
Sliced red onion
Quartered and sliced green peppers
Quartered and sliced green apples
Quartered (lengthwise) and sliced English cucumber
Chopped lettuce to fill each container, packing lightly
Cover and refrigerate.

To serve, dump in a large salad bowl.
If you NEED more calories/food, you could add some sliced avocado to the salad, or serve baked tortilla chips on the side.

Healthy and Delicious Pudding

Recipe by Lois Breneman

Super smooth and creamy pudding, 

and I don't know how, but it tastes like chocolate to me!

No sugar, grain, gluten, eggs, or dairy!

Ingredients:

1/2 cup coconut milk (approximately)
12 frozen dark sweet cherries (I used Private Selection)
1 avocado, seeded and spooned out of the shell
2 Tbsp. almond butter
Stevia to taste

2 Tbsp. Collagen Protein from Pasture Raised Cows - Dr. Axe (optional)

Directions:
Put all ingredients into a Nutra Bullet or blender and blend until smooth.  If too thick, add a little more milk.
Delicious!!!

For this dessert, today I added a few frozen cherries to the top, along with sliced toasted almonds, and a sprinkle of cacao nibs.  So good!

How to Make Vegetable Stock Concentrate

Reboot With JoeBlogRecipes

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Well this is an exciting addition to my freezer and fridge! In the past I have used herbamare (herbed natural sea salt) and a natural additive free organic stock to flavor my meals, but this is a great easy and delicious alternative that not only adds GREAT flavor to all my healthy homemade savory dishes but it also adds electrolytes and other nutrients. This is a far cry from using your average packaged stock powders and liquids. I normally encourage people to read the ingredients of all their food including their stock to see what you’re really putting into your body.

When using it, you can add one to two tablespoons for every 2 cups (500 mls) or it is equivalent to 1 stock cube or 1 tsp. of powder. The beauty of making your own stock means you can use any old vegetable that’s lying around in the fridge that needs using up. Here is a basic recipe to follow and you can simply add or delete what you like. This keeps in the fridge for up to 6 weeks in an air-tight jar and it also freezes well. You can also use ½ tsp. in hot water while Rebooting as a broth substitute in-between your juices! Enjoy!

Ingredients:

• 4 celery sticks
• 2 carrots
• 1 zucchini (courgette)
• 1 brown onion
• 1 leek
• 2 garlic cloves
• 1 bay leaf
• 1 tsp. dried thyme or 1 Tbsp. fresh
• 1 tsp. dried rosemary or 1 Tbsp. fresh
• 1 handful of fresh parsley
• ½ cup Himalayan or sea salt
• 1 Tbsp. olive oil (extra-virgin)

Directions:

1. Wash and chop vegetables.
2. Add all of the ingredients to a high powdered blender and process until a smooth consistency forms.
3. Add the mixture to a saucepan and cover on low heat and simmer stirring frequently for 20 minutes.
4. Allow to cool then store in a few smaller air-tight containers and refrigerate or freeze.

Substitutions:

• Celery – swiss chard (silverbeet) (including stems)
• Carrots – pumpkin, sweet potato, winter squash
• Zucchini –  spinach, kale
• Brown onion – red onion, shallots
• Leek – spring onion, onion
• Olive oil – coconut oil

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

• Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Crock-Pot Chicken Burrito Bowls

Free Recipes on Clean Food Crush
http://cleanfoodcrush.com/burrito-bowls/

Yield: 4

Ingredients:
1 lb boneless, skinless chicken breasts
2 Tbsp. avocado, or olive oil
3 tsp. onion powder
3 tsp. chili powder
2 tsp. garlic powder
3 tsp. ground cumin
Sea salt and freshly ground black pepper to taste
3 cups organic, low sodium chicken broth
1 (15 oz.) can of diced tomatoes, drained
1 1/2 cups prepared black beans
2 3/4 cups of instant whole grain brown rice
1/3 cup shredded Colby jack cheese (optional)

Instructions:
Place chicken breasts in crock pot.
Pour in broth, canned tomatoes, oil, and seasonings.
Cook on low for about 4 hours.
Remove chicken breasts from slow cooker.
Turn temperature to high and stir in rice and black beans.
Let cook 30-45 minutes on high, or until rice is tender.
Use forks to shred chicken.
Add shredded chicken back in, cook for 15 minutes on high, or until chicken is hot.
Serve with fresh diced tomatoes, plain Greek yogurt, green onions, diced avocado or guacamole, top with cheese if desired.

Coconut Quinoa Granola

Used by permission from Margo Park at Joyful Homemaking
https://joyfulhomemaking.com/2013/04/coconut-quinoa-granola.html

What is quinoa? According to Reader’s Digest, it is a grain/seed that is rich in protein, and a nice source of amino acids, iron, magnesium, vitamin E, potassium, and has 5 grams of fiber in each cup. It is so versatile as well, since you can use it in cereal or muffins for breakfast, or in soups, salads or veggie burgers, and even many other types of dishes. I checked a book out of the library entitled, 500 Best Quinoa Recipes by Camilla V. Saulsbury, and it has some amazing looking recipes.

When I saw this recipe for granola with quinoa, almonds, coconut and coconut oil,

I couldn’t wait to try it because it has so many healthy ingredients in it, and it turned out delicious!
(It can be made gluten free as well!)

Here is my slightly modified version:

2 cups rolled oats (not the instant kind)
1 cup rinsed and drained quinoa
1 cup flaked coconut (recipe calls for unsweetened, but I used sweetened, and it was fine)
3/4 cup chopped almonds
1 1/2 tsp. ginger
1/2 cup warmed coconut oil
1/2 cup honey (or you can use brown rice syrup)
2/3 cup cranraisins (or you can use your favorite dried fruit)

Combine the oatmeal, quinoa, coconut, almonds and ginger in a large bowl.

In a separate bowl, mix the coconut oil and honey together, then add the wet mixture to the mixed dry ingredients and stir well.

Spread the mixture out evenly on a greased baking sheet, and bake for around 25 minutes in a 400 degree oven. I did stir mine occasionally till it browned evenly.

After it’s thoroughly cooled, add the fruit.

Store at room temperature in an airtight canister for up to two weeks.

Coconut Quinoa Granola

 

Print

Prep time:10 mins

Cook time:20 mins

Total time:30 mins

 

Author: Joyful Homemaking

Recipe type: Breakfast, Snack

Serves: 8

Ingredients

• 2 cups rolled oats (not the instant kind)
• 1 cup rinsed and drained quinoa
• 1 cup flaked coconut (unsweetened)
• ¾ cup chopped almonds
• 1½ teaspoons of ginger
• ½ cup warmed coconut oil
• ½ cup honey (or you can use brown rice syrup)
• ⅔ cup cranraisins (or you can use your favorite dried fruit)

Instructions:

1. Combine the oatmeal, quinoa, coconut, almonds and ginger in a large bowl.
2. In a separate bowl, mix the coconut oil and honey together, then add the wet mixture to the mixed dry ingredients and stir well.
3. Spread the mixture out evenly on a greased baking sheet, and bake for around 20 minutes in a 375 degree oven. Make sure to stir occasionally so it browns evenly.
4. After it’s thoroughly cooled, add the fruit.
5. Store at room temperature in an airtight canister for up to two weeks.

Coconut and quinoa both seem to be popular health foods these days, and I must say, this is a delicious way to eat both!

* Note from Lois:
I bought dried cranberries sweetened with apple juice here.

One Skillet Veggie Hash

Used with Permission by Reboot with Joe
http://www.rebootwithjoe.com/one-skillet-veggie-hash/
INGREDIENTS:

• 3 Tbsp. olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 (or more) cloves garlic, minced
• 1 Tbsp. chopped fresh sage leaves
• 2 red potatoes, diced
• 1 medium sweet potato, diced
• 15-oz can black beans, drained and rinsed
• 2 cups Swiss chard, coarsely chopped
• Salt and pepper, to taste
• Red pepper flakes
• 1 Tbsp. chopped fresh parsley

DIRECTIONS:

1. Heat the olive oil in a large, heavy skillet over medium-high heat.
2. Add the onion, pepper, garlic, sage, red potato and sweet potato to the pan, stirring occasionally, until the potatoes are fork-tender, about 15 to 20 minutes.
3. Add the beans and Swiss chard to the skillet, stirring until the chard wilts, about 3 minutes. Season with salt, pepper and red pepper flakes.
4. Top with the chopped parsley and serve.

SUBSTITUTIONS:

Swiss chard - kale, collard greens, spinach

Sage - rosemary, thyme, dried cumin

Sweet potato - butternut squash, delicata squash

Black beans - pinto beans, lentils

Parsley - cilantro

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Servings: 4

Healthy Hummus

2 cans garbanzo beans (drained) -- or Great Northern beans
2 Tbsp. fresh lemon juice
2 Tbsp. olive oil or coconut oil
2 Tbsp. tamari or Bragg Liquid Aminos
2-4 garlic cloves, whole
1/2 cup tahini (sesame butter)
1/2 tsp. paprika
1/4 tsp. white pepper
1/2 tsp. salt
1 drop lemon essential oil  (only therapeutic grade oils)
1 drop dill essential oil
2 drops cumin essential oil

Blend all ingredients in food processor or blender, gradually adding reserved bean liquid (only if needed), and blending until smooth and creamy.  Serve with fresh vegetables, crackers or chips.

 * For easier digestion soak dried garbanzo beans (chick peas) or great northern beans in water and apple cider vinegar by following these simple directions below.  Better yet, soak lots of them and freeze some for later!

http://heartfilledhome.blogspot.com/2015/02/cooking-dried-beans-for-easy-digestion.html

Spinach Almond Butter Pick-Me-Up Drink

Recipe by Lois Breneman - Heart to Heart - 2016

This is a much easier way to consume a large handful of fresh spinach if you're on the run (or even if you're not).  Spinach is loaded with protein and the almond butter adds even more!  It's delicious!  You might be surprised at how much you'll love this drink.  I do!

Drop the following four ingredients into a Magic Bullet or blender, and give it a whirl:

1 large handful of fresh spinach
3/4 to 1 cup almond or coconut milk, unsweetened
1 Tbsp. almond butter (only ingredients being almonds - no sugar)
a tiny bit of stevia

 

Enjoy!

Slow-cooked BBQ Ribs

(Gluten-free and grain-free recipe)

2 racks of ribs
1 (6oz.) can of tomato paste
1/2 cup water
1/4 cup maple syrup
1/4 cup white vinegar
3 Tbsp. olive oil
2 garlic cloves, minced
2 Tbsp. chili powder
1 Tbsp. paprika
pepper to taste
dash of cayenne pepper

Place the ribs in a slow cooker. Combine the BBQ sauce ingredients in a bowl and mix. Pour BBQ sauce over ribs and cook on LOW for 8-10 hours.

Almond Butter Bread - Grain-free, Gluten-free

Gluten-free, Grain-free, Sugar-free, Dairy-free, Yeast-free, Low Carbohydrate, and a Good Source of Protein

Notes from Lois:
Cancer can't survive without sugar, so just in case there may be a minute amount of cancerous cells lurking in my body, I don't want to give it fuel.  Having seen my mother and others suffer from cancer, let's just say I want to do all I can to avoid that dreaded disease.

Since going sugar-free, gluten-free and grain-free, I have come to really enjoy a slice of this toasted bread with eggs.  A teaspoon of almond butter on top is delicious!

This recipe does not fall as some similar recipes do. 
Another way to add extra flavor to this bread would be to toast it and sprinkle a cinnamon and stevia mixture over the buttered bread.

Trader Joe's or Costco's carries almond butter at good prices.  The only ingredient should be almonds - no sugar or other sweetener.  I prefer the crunchy in this recipe.  If you don't use crunchy almond butter, you may want to add slivered almonds for some crunch!

I buy coconut oil at Vitacost, iherb, or Costco.  It should be organic, extra virgin, and cold pressed oil.  Whole Foods is another good source.

Real salt, tapioca flour, and stevia (I use Nustevia which is super sweet - use very little) are purchased from i-herb.    There is no shipping fee when ordering a relatively small amount, and the package arrives in just a few days.

When I make this recipe, I mix enough ingredients for 4 loaves and place the batter into 3 large loaf pans.  

The almond butter from Costco's contains 3 cups, so no stirring or measuring is necessary when going by the 4 loaf recipe.

I still use my aluminum bread pans, but line them carefully with parchment paper, so the batter doesn't touch the pan at all.  And with no greasing, they lift right out of the pan when removed from the oven!

After the loaves cool completely, I slice them and place them into freezer bags and freeze.  I keep the loaf I am using stored in the refrigerator.

I also add 4 to 8 oz. dried cranberries, sweetened with apple juice to a 4-loaf batch.  Delicious!  Most dried cranberries have sugar, so I avoid those.

I also add doTERRA essential oils to the batter ~ 10 drops each of wild orange and lemon essential oil for delicious flavor.  It must be a brand that is therapeutically safe to ingest.

Wet ingredients:

Yield: 1 loaf                                               Yield: 4 loaves 
                                                                    I put this into 3 pans)
3/4 cup crunchy almond butter           (3 cups)
1/4 cup coconut oil, melted                   (1 cup)
4 eggs, organic, pastured                       (16 eggs)
10 drops wild orange essential oil, therapeutically pure
10 drops lemon essential oil, therapeutically pure

Dry Ingredients:
1/2 tsp. baking soda                                 (2 tsp.)
1/2 tsp. sea salt (I use Real Salt)            (2 tsp.)     
1/4 cup almond flour                               (1 cup)
1/4 cup tapioca flour                                (1 cup)
1 tsp. cinnamon (or to taste)                   (1 Tbsp. + 1 tsp.)
stevia to taste                                             (to taste)
dried cranberries, sweetened with apple juice  (4-8 oz.)

Instructions:
1.  Turn oven to 325 degrees.
2.  Grease or line the bottom and sides of a 9 x 5 bread pan with parchment paper, covering all aluminum.
3.  Blend the wet ingredients in a mixer.
4.  Add the dry ingredients and mix only until blended.  The batter will be thick and quite sticky.
5.  Spoon into prepared bread pan, and bake in preheated oven for 30-35 minutes until the dough pulls away from the edges of the pan and an inserted toothpick comes out clean.
6.  Allow to cool on a rack.  After cooled completely, slice into 16 slices and store in a Ziplock freezer bag in freezer.  Store the one you are using at the time in the refrigerator.

Three loaves (using the 4-loaf recipe), will last 39 days (16 slices each).

Chicken Lemongrass Basil Curry

For some great recipes:  http://www.thefreshmarket.com/littlebigmeals

4 servings
2 Tbsp. olive oil
2-3 cups chopped vegetables
1lb. boneless skinless chicken breasts, chopped
1 pkg. Saffron Road Lemongrass Basil Simmer Sauce
1/2 cups chicken broth or water
1/2 cups coconut milk
1 lime juiced
1/4 cups fresh cilantro, chopped
sea salt to taste
3 cups cooked rice (1 cup dry)

In a large skillet, heat olive oil over medium heat.  Add vegetables and saute, stirring occasionally, for 10 minutes.
Add chicken and brown meat for 30 seconds before adding simmer sauce, broth, and coconut milk.

Bring to a boil, then reduce heat to simmer, and cover.  Allow the curry to cook 15 minutes or until vegetables are soft and chicken is cooked through.  Add the lime juice, cilantro, and salt, just before serving.

Serve curry over cooked rice.

Homemade Chicken Pot Pie

Used by permission from Michelle Gill

Crust:
2 1/2 cups of flour (I mix whole wheat and bread flour.)
1 stick of butter (Add more if you prefer.)
1/2 tsp. of sea salt or Himalayan salt
Process in a food processor or Ninja.
Add 1/2 cup of cold water or so and stir.
Split in two.  Roll out. 
Line your pie dish with one dough sheet.

Filling:
Boil 1 large chicken breast with 1/8 of a chopped onion.
Remove chicken.  
Add your choice of chopped vegetables.  (I use potatoes, green beans, and carrots.)
Boil with 1 tsp. of thyme and 1 tsp. of sage.
Chop up the chicken and throw in with the vegetables when done.
Sprinkle in 1/4 tsp. salt and 1 Tblsp. corn starch to thicken.
Fill pie dish with filling.
Top with a few thin slices of butter and cover with other dough sheet.
Use your finger to press together on the edges.  Use a knife to slice 3 to 4 holes in the top.
Bake in preheated 400F degree oven for 1 hour.